Traditional, Gluten Free Toad in the Hole

In honor of Coeliac Awareness Week, I wanted to post at least one gluten free alternative to a popular comfort food.

Enter: Gluten Free Toad in the Hole. What's more traditionally British than sausage and Yorkshire Pudding?

As an American who didn't even know what a Yorkshire Pudding was until my first visit to England when I was 20, I feel a bit gipped knowing I went so long without having anything quite so tasty. To make up for lost time, I went through a number of batches of yorkshire pudding recipes this last week before I was able to come up with this recipe for Toad in the Hole....no complaints from anyone here.

This recipe is perfect for anyone who wants a make ahead meal. This is especially ideal for us because week our kitchen is going under construction. Today I'll be busy prepping away over the stove to get ready for a few days without an oven. Much to Mike's pleasure, I'll be making his favorite Honey & Ginger Chicken to have for the next few days because it still tastes amazing cold.
I think I'll also be making some more of this to freeze for later use.

Ingredients

For best results, use room temperature ingredients

• 1 cup (122 grams) gluten free all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 3 eggs
• 1 cup milk (250 ml) For a lactose free alternative, you can substitute for 1 cup almond milk (240ml)
• 3-4 gluten free sausages, we use Black Farmer Gluten Free Sausages
• 2 tablespoons duck fat, butter, ghee, or fat of your choice. 

Method

1. Heat the oven to 400F/200C.
2. Pour the fat into the bottom of your roasting tin and then put your sausages in the tin, rolling them around until they are coated in the fat. Roast them in the oven for 10-15 minutes until browned.
3. While your sausages are roasted, prepare your batter. In a medium sized mixing bowl, mix together all of your dry ingredients until thoroughly combined.
4. In a small mixing bowl, whisk your eggs until slightly frothy. Then begin pouring your milk into the egg mixture, stirring to combine.
5. Pour your egg and milk into the flour mixture and whisk until smooth.
6. When your sausages are done, remove from the oven and pour your batter over the sausages and then return to the oven to bake for an additional 30-35 minutes until the top has turned a golden brown and the batter has risen.